Gluten-Free Thanksgiving Leftover Turkey Pot Pie

What do you do with all of those Thanksgiving leftovers? Make a pot pie of course! And you don't need (almost) anything else but the leftovers. Unless you finished some up. You can make many variations depending on your favorites that you traditionally make. But this is the gist of it!

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 882 Calories

Ingredients

• 2 cups turkey gravy
• ½ cup whole berry cranberry sauce
• ½ cup canned corn
• 1 (9 inch) gluten-free pie crust, thawed
• 2 cups leftover cooked turkey, diced into small pieces
• ¼ cup cooked, sliced carrots
• ¼ cup diced cooked onion
• ¼ cup cooked chopped celery
• 1 ½ cups gluten-free prepared cornbread
• 1 ½ cups gluten-free prepared stuffing

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Poke thawed pie crust all over with a fork for ventilation. Layer turkey, carrots, onion, celery, corn, cranberry sauce, and gravy in the crust, in that order. Crumble cornbread and stuffing over top to keep it moist while baking.

Step 3

Bake in the preheated oven until bubbly, 45 to 60 minutes.